Combine all ingredients in a saucepot. Stir and bring to a boil; then reduce heat and simmer for 10 min. Prepare canning jars as usual. Then ladle salsa into hot jars. Process in a boiling water canner for 15 min. (covering the tops of jars with approximately 1" of water. Yields 3 pints. I double the recipe to can more at a time.

So far I have canned about 7 pints and 10 1/2 pints. It is not at all hot, so if you want hot you will need to add some sort of hot pepper either before or after the processing. Enjoy!

I think they have the right idea. It is quite the set-up. A small toaster oven with what appears to be pots on top for cooking. If only kitchen/dining areas were this simple. These men look thrilled to be preparing a meal for someone special. I even love the fact that they are taking great care by putting on their aprons in order to keep their attire nice and clean.

Monday, September 6, 2010

This is blogger Ahrisha here with her own Cupcake Provocateur style apron that she made in tribute to the "real" thing. Initiation is the grandest form of flattery and I know that Cynthia would approve wholeheartedly of this darling creation below.

Ahrisha said, "This is an apron I made with inspiration from The Cupcake Provocateur (CP). The first time I saw her aprons on The Apron Goddesses I went crazy for this design. As you can see her aprons are much better fitting and looking than mine, but I wear it in my kitchen and just love it. I love how she edges her seams with bias tape they do look amazing. I'm a real ric rac gal so that is what I used. It is my goal to someday own a real CP apron. They are the Cat's Meow for sure!

If I won an apron from CP, I would wear it only for special dinners with my special someone. Or maybe just holidays. I have made a few aprons for myself and when I find cute printed fabric I immediately think APRON. I don't sew too much anymore but I do like to have a few aprons around."

Thursday, September 2, 2010

This little beauty of a fruit may be a new one to you, but I wanted to share the abundance of my garden this summer.

My plants have set a prolific quantity of fruit . . . and belong to the Solanaceae otherwise known as the Tomato Family. These gems are more formally known as Physalis philadelphica, or the amazing tomatillo!

The tomatoes and yellow crookneck squash are just keeping the tomatillos company inside my garden harvest basket... The papery part that wraps around the green fruit is the calyx left over from the flower parts. The calyx is the green stuff that wraps around the flowers before they bloom.

Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator.

However, these tomatillos were destined for another fate. The fate of becoming SALSA VERDE!

The recipe for salsa verde is easy. I really never measure making salsa. It's an organic, loose process where I throw together what makes sense. But if you need quantities here's what you can start with:

- The equivalent of three to four cups of tomatillos. Depending on fruit size the total number of tomatillos will vary.- Large handful of cillantro. Wash and chop or cut up in food processor.- Three cloves garlic - roasted.- One large onion - roasted.- Two or three jalepeno peppers. Deseed peppers and roast. Add more seeds if you like your salsa HOT!- One lime.- Salt (1/2 tsp to 1 tsp) and pepper.

Fire roast all veggies except cilantro. Chop onions, garlic, peppers, and cilantro in food processor. Add roasted tomatillos. Whirl around until combined! Add salt and pepper to taste! And VOILA! You have a delicious healthy salsa that you can claim to be the chef!